Happy SG Cooking

   4人份 Ingredients 用料 1 1/2 cup Black Glutinous Rice 黑糯米 2 tablespoon Palm Sugar (Gula Melaka) 椰糖 4 cups Water 清水 50ml     Coconut Milk 椰浆 5 pieces Pandan Leaves 斑斓叶 Method 做法 1. Wash black glutinous rice. Place into ricecooker with water. Wash pandan leaves, and tie them into a knot. Place into the ricecooker. Using the "Porridge" function, cook the rice for 2 to 2.5 hours, or until the rice turns soft. Add gula melaka and boil for another 15 minutes. 2. Remove the pandan leaves.  3. Serve in a bowl. Add 2 tablespoons of coconut milk per bowl. 

   3人份 Ingredients 用料 1 Fish (Seabass, Grouper etc) 鱼 1 tablespoon Soybean Paste 豆瓣酱 1 tablespoon Plum Sauce 酸梅酱 1 Chilli 辣椒 3 cloves Garlic (chopped) 蒜末 1 tablespoon Sesame Oil 麻油 5 slices Ginger 姜片 2 tablespoons  Water 清水  Method 做法 1. Clean fish. Place on steam tray. Mix all ingredients place on top of fish. Steam over high heat for 10 minutes. Serve with rice.

  3人份 Ingredients 用料 300g Pork Shoulder Meat (cut into small cubes) 猪肉筋 8 Dried Mushrooms 冬菇 1 Red Chilli 红辣椒 1 tablespoon Light Soya Sauce 酱清 1/2 tablespoon Dark Soya Sauce 黑酱油 1 tablespoon Sesame Oil 麻油 1 tablespoon Shaoxing Wine 绍兴酒 1 tablespoon  Oyster Sauce 耗油  A dash  Pepper 胡椒粉 optional 3 slices Ginger 姜片 50g  Shredded Preserved Sichuan Vegetables 榨菜丝 Method 做法 1. Marinade pork with all the sauces for 1 hour or more. 2. Soak mushrooms in hot water for 5 minutes, or until soft. Cut into long strips. 3. Add all ingredients into a steaming tray. Steam over high heat for 15 minutes. Serve with rice.